透明质酸对胶原蛋白复合物抗氧化增效作用及应用

Synergistic Effect and Application of Hyaluronic Acid on Antioxidant Activity of Collagen Complex

为研究透明质酸作为新型涂膜材料的抗氧化性,以1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除活性为考察指标,将DPPH自由基清除率IC50作为复配依据,研究透明质酸对胶原蛋白复合物的抗氧化作用。结果表明:分子质量为0.3万~13万u透明质酸清除DPPH自由基能力较强,胶原蛋白清除DPPH自由基能力较弱为52.6%。分子质量为1万~10万u透明质酸与胶原蛋白复配,复配比例为2:8时,对DPPH自由基清除率达到最高值为76.4%。添加分子质量1万~10万u透明质酸可使胶原蛋白-花青素复合物对DPPH自由基清除率提高至95.6%,复合物涂膜可显著减缓鲤鱼肉氧化降解,—3 ℃贮藏20 d涂膜鲤鱼肉TBA值和TVB-N分别为0.16 mg/kg、9.93 mg/100 g。

Antioxidant effects of hyaluronic acid on collagen complexes were evaluated using 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) free radical scavenging assay,and DPPH free radical scavenging rate IC50 was the basis for compounding to study the antioxidation of hyaluronic acid as a new coating material.The results showed that hyaluronic acid with the molecular weight of 3000~130000 u exhibited relatively high DPPH scavenging activity,however,collagen had low scavenging activity to DPPH free radicals.Hyaluronic acid with the molecular weight of 10000~100000 u combined to collagen with mass ratio of 2:8 (w/w) exhibited the highest DPPH free radical scavenging rate of 76.4%.Hyaluronic acid with the molecular weight of 10000~100000 u enhanced DPPH free radical scavenging rate of anthocyanin-collagen complex to 95.6%.The composite coating decreased significantly oxidative degradation of carp meat,and TBA and TVB-N value of coated meat stored at—3 ℃ for 20 days were 0.16 mg/kg and 9.93 mg/100 g,respectively.